Freezing Food in Individual ServingsWritten by Michele Webb
"Can I freeze it?" is a question often asked in our homes, and for good reason. Preparing double or triple recipes and freezing portions for later use is not only time-saving, but economical as well. Here is a smart freezing tip to help you keep food safe and nutritious.
After your food has been prepared, or after a meal where you have left over food, divide food into individual servings so that it freezes and thaws quickly and evenly. Freshly cooked foods should be allowed to cool to room temperature before preparing them for freezing. Putting still-hot foods into freezer can cause partially frozen foods to thaw or raise them to room temperature which could cause spoiling or alter taste or texture of food.
The portions you divide food into should be same as what you want to use when taking them out of freezer. For example, if you are freezing something like spaghetti or pasta for school or work lunches, choose a container that will fit into lunch bag or lunch box so that you can easily remove container from freezer and go.
When to wash your fruitWritten by Shauna Hanus
Washing your fruit is recommended for many reasons. Dirt or bugs may be on outside or in commercially produced fruit pesticide residue may be present. There are times when you should wait until immediately before you serve fruit to wash.
Cherries, both Bing and Rainier, blackberries, raspberries both red and black, cranberries, strawberries, blueberries and huckleberries should all be stored in a clean container in refrigerator until you are ready to use them. When you are ready to cook with or serve fruit place cherries or berries in a colander and gently run them under cool water.
For fruit such as apples, pears, peaches, nectarines, and plums wash these up as soon as you bring them home from market. This way they will be ready for your family to enjoy at a moments notice.